×
Log In
Or create an account ->
Imperial Library
Home
About
News
Upload
Forum
Login/SignUp
Help
CONTENTS
INTRODUCTION
IDEAS for EVERYONE
SEASONING and PRESERVING
SALT
BEEF SEASONING
VANILLA SALT
EVERYTHING CURED SALMON AND CREAM CHEESE
EVERYTHING SPICE BLEND
BRINING
TWICE-COOKED SCALLOPS
HONEY MUSTARD BRINE
ROAST CHICKEN BRINE
VINEGAR
EVERY WINE VINEGAR
MAPLE VINEGAR
PICKLING
INSTANT WATERMELON RIND PICKLE
RED CABBAGE KIMCHI
LIME PICKLES
PICKLED CHORIZO
FREEZING
PRESERVED LEMONS
CRYO-BLANCHED ASPARAGUS
DEHYDRATING
ONION GLASS
RHUBARB RIBBONS
SMOKING
COLD-SMOKED FRIED CHICKEN
HOT-SMOKED MUSSELS
SMOKED PASTA DOUGH
SWEET AND SOUR EGGPLANT
SMOKED CONDIMENTS
BREAD
YEAST BREADS
FAIL-SAFE BREAD
NO-KNEAD YEAST BREADS
NO-KNEAD PIZZA DOUGH
NO-KNEAD BRIOCHE DOUGH
STICKY BUNS
NO-KNEAD WHOLE WHEAT SWEET POTATO BREAD
SOURDOUGH BREADS
SOURDOUGH CIABATTA ROLLS
SOURDOUGH DOUGHNUTS
SOURDOUGH SPAETZLE
SOURDOUGH WAFFLES
FLATBREADS
ONION CRACKERS
CHEESE-STUFFED FLATBREAD
QUICK BREADS
BUTTERMILK BISCUITS
BANANAS FOSTER BREAD
PASTA, GNOCCHI, and RISOTTO
FRESH PASTA
EGG YOLK PASTA
Mixing by Hand
Mixing by Machine
Resting the Dough
Rolling the Dough
Cooking the Pasta
BLOND MISO NOODLES
POTATO CHIP PASTA
DRIED PASTA
BBQ RIGATONI
ROASTED CACIO PEPE
GNOCCHI AND RISOTTO
RANCH-FLAVORED POTATO GNOCCHI
RANCH SPICE BLEND
SEVEN-MINUTE RISOTTO
APPLE AND CHEDDAR RISOTTO
EGGS
PERFECT EGGS
SOFT SCRAMBLED EGGS
HARD-BOILED EGGS
SOFT-BOILED EGGS
THIRTEEN-MINUTE ONSEN EGGS
EGG FOAMS
CRISPY CHOCOLATE MOUSSE
OMELET SOUFFLÉ
GINGERBREAD SOUFFLÉ
BROWN BUTTER HOLLANDAISE SAUCE
EGG CUSTARDS
CLAM CHAWAN MUSHI
BURNT SUGAR PUDDING
CHOCOLATE PUDDING
DAIRY
HOMEMADE CHEESE
HOMEMADE MOZZARELLA
HOMEMADE RICOTTA
CHEESE MELTING
CHEESE FONDUE
MACARONI AND CHEESE
CULTURED DAIRY PRODUCTS
CRÈME FRAÎCHE
BUTTER
YOGURT
ICE CREAM
BROWN BUTTER ICE CREAM
BROWN BUTTER PUREE
PARSNIP ICE CREAM
MEYER LEMON CURD ICE CREAM
WHITE CHOCOLATE FROZEN YOGURT
GRILLED POTATO ICE CREAM
FRUITS and VEGETABLES
BLANCHING AND POACHING
POACHED ARTICHOKES
GREEN BEANS AMANDINE
CONTROLLED BRUISING
ROSEMARY PINEAPPLE
STRAWBERRIES AND SYRUP
MICRO STOCKS
TOMATO STOCK
MUSHROOM STOCK
MEAT and SEAFOOD
ROASTING
ROAST CHICKEN
OLIVE-ROASTED MONKFISH
GINGER SALT-ROASTED BEETS
BRAISING
ROOT BEER–BRAISED SHORT RIBS
BRAISED VEAL BREAST
BRAISED GROUPER
CONFIT
CHICKEN LEG CONFIT
OCTOPUS CONFIT
CELERY ROOT CONFIT
IDEAS for PROFESSIONALS
HYDROCOLLOIDS
XANTHAN GUM
CRABAPPLE SAUCE
WHIPPED CHERRY JUICE
STARCH
RED CABBAGE KIMCHI CRACKLINGS
GELATIN
PECTIN
TWO-MELON TERRINE
AGAR-AGAR
BACON CONSOMMÉ
LOCUST BEAN GUM
WHITE CHOCOLATE SHEET
GUAR GUM
CARRAGEENAN
PEANUT BUTTER CUSTARD
METHOCEL OR METHYLCELLULOSE
YUZU MERINGUE
MOZZARELLA CHAWAN MUSHI
REHEATABLE BROWN BUTTER HOLLANDAISE
GELLAN
CELERY ROOT ENCAPSULATION
CHEDDAR TOFU
SODIUM ALGINATE
TRANSGLUTAMINASE
ACTIVA QUICK USAGE GUIDE
SHRIMP MOSAIC
GOAT CHEESE DUMPLINGS
TURKEY THIGH ROULADE
LIQUID NITROGEN
POWDERED LARDO
POPCORN GELATO
CARBON DIOXIDE
COFFEE ONION RINGS
AERO CHOCOLATE
ACKNOWLEDGMENTS
FURTHER READING
SOURCES
INDEX
Back
Next →
Back
Next →